Search Results for "Pear"
Recipe Results 72 of 130 pages
“McGriddle” Bake
“McGriddle” Bake Submitted by: Anna Miller of Zanesville, OH Yield: 2 servings Ingredients: 2 med-lg. leftover pancakes 1/4 cup pancake syrup (as desired) 4 eggs 1/4-1/2 cup fried bacon pieces or sausage crumbles, cooked Directions: Prepare a greased 8×8 or 9×9 baking pan. Tear pancakes into large bite-sized pieces and arrange in pan; drizzle with
Easy Blackberry Ice Cream
Ingredients 1 quart blackberries 1 1/2 s sugar 1 1/2 s water 1/2 whipping cream, whipped to soft peaks Directions Combine berries, sugar, and water and puree 1/2 of mixture at a time in a food processor or blender; fold in whipped cream. Chill 1 hour. Pour into 2-quart glass or metal bowl and freeze
Vegetable Soup
Vegetable Soup Ingredients: 2 Tbsp. olive oil 1 med. yellow onion, chopped 2 lg. carrots, chopped 1 cup celery, chopped 28 oz. canned diced tomatoes 60 oz. vegetable broth, low-sodium 3 med. potatoes, diced 1 cup green beans, chopped 3 bay leaves 2 tsp. salt 1 tsp. ground black pepper 1 cup frozen sweet corn
Potluck Pasta Salad
1 box (12 oz) rotini or penne rigate 4 cups mix-ins (see below) Dressing: 1/2 cup white wine vinegar or rice vinegar 1/3 cup olive oil 1 tablespoon Dijon mustard 1 clove garlic, minced 1/4 cup finely chopped fresh herbs such as thyme, basil, oregano, parsley In small bowl, whisk together vinegar and oil. Whisk
Patriotic Blueberry Cherry Caprese Salad
Patriotic Blueberry Cherry Caprese Salad Ingredients: 1 pint blueberries 2 pints cherry tomatoes As needed fresh basil As needed balsamic vinegar As needed olive oil To taste salt and pepper As needed firm buffalo mozzarella cheese Directions: Wash blueberries and cherry tomatoes and drain well in a colander. Half cherry tomatoes and toss in a
Caprese Skewers
Caprese Skewers Ingredients: 2 Tbsp. olive oil 1 tsp. Italian seasoning 1/8 tsp. garlic powder 1/8 tsp. kosher salt 12 mozzarella pearls 24 small cherry tomatoes 24 small fresh basil leaves balsamic glaze 12 party skewers, 4-inch Directions: In a small bowl, whisk together the olive oil, Italian seasoning, garlic powder and salt. Add in
Spicy Summer Salsa
Ingredients: 5 ripe tomatoes, cored and diced 1 small red onion, peeled and finely chopped 2 cloves garlic, peeled and minced 1 bell pepper of any color, seeded and chopped 1 jalapeño chile, seeded and finely chopped 1/4 cup finely chopped fresh cilantro leaves 1/4 teaspoon cayenne 1/4 teaspoon salt 1 tablespoon fresh lime juice
Springtime Rice
Ingredients: 1/4 cup olive oil 1 clove garlic, minced 1 bunch asparagus spears, cut into 1-inch pieces (3 cups) 2 portobello mushrooms, cut into strips 1 red bell pepper, chopped 3 cups cooked rice 1/2 cup grated Asiago cheese 1/2 teaspoon salt (optional) Directions: Heat oil in large skillet over medium heat until hot. Add
Pecan Pie
Pecan Pie Ingredients: 1 refrigerated piecrust shell 1 cup light corn syrup ¾ cup granulated sugar 1/3 cup butter 4 eggs, beaten 1 tsp vanilla extract 1 ½ cups pecan halves Directions: Preheat oven to 325° F. Line 9-inch pie plate with pastry shell; crimp edges. For filling, in medium saucepan combine corn syrup, sugar
Ham & Egg Casserole
Ingredients: 12 eggs 1 carton (15 oz.) ricotta OR cottage cheese 1/2 cup all-purpose flour 1 tsp. baking powder 2 cups shredded Italian cheese blend (8 oz.) 2 cups chopped cooked ham (8 oz.) 1/4 cup minced green onions Directions: HEAT oven to 350°F. BEAT eggs in large bowl until blended. ADD ricotta cheese, flour and baking powder;
